Cheesecake Egg Rolls Dessert (Printable)
Creamy cheesecake filling wrapped in crispy egg roll shells, fried golden and dusted with sugar.
# What You'll Need:
→ Cheesecake Filling
01 - 8 oz cream cheese, softened to room temperature
02 - ¼ cup granulated sugar
03 - 1 large egg yolk
04 - 1 tsp vanilla extract
05 - Zest of 1 lemon (optional)
→ Egg Rolls
06 - 12 egg roll wrappers
07 - 2 tbsp all-purpose flour
08 - 2 tbsp water (for sealing)
09 - Vegetable oil, for frying
→ Topping & Serving
10 - Powdered sugar, for dusting
11 - Fresh strawberries or berry compote (optional)
12 - Chocolate or caramel sauce (optional)
# How-To Steps:
01 - In a mixing bowl, beat the cream cheese, granulated sugar, egg yolk, vanilla extract, and lemon zest together until smooth and creamy with no lumps remaining.
02 - Lay an egg roll wrapper flat with one corner pointing toward you. Spoon 1 to 2 tablespoons of cheesecake filling near the corner closest to you.
03 - Fold the bottom corner up and over the filling, then fold in both sides tightly. Continue rolling away from you and seal the top edge with a flour-and-water paste.
04 - Continue filling, rolling, and sealing the remaining wrappers until all 12 egg rolls are assembled.
05 - Pour vegetable oil into a deep fryer or heavy skillet and heat to 350°F.
06 - Carefully lower egg rolls into the hot oil in small batches. Fry for 2 to 3 minutes, turning occasionally, until evenly golden brown on all sides.
07 - Using a slotted spoon, transfer the fried egg rolls to a paper-towel-lined plate to drain.
08 - Dust generously with powdered sugar and serve warm alongside fresh berries or drizzled with chocolate or caramel sauce.
# Expert Advice:
01 -
- These disappear faster than anything else on a party tray, and people will genuinely corner you for the recipe.
- The contrast between the crackling shell and the silky center is the kind of texture magic that makes everyone close their eyes on the first bite.
02 -
- If the filling is too warm or soft it will leak out during frying, so chill the assembled rolls for ten minutes before they go into the oil.
- Do not overcrowd the pan because the temperature drops fast and soggy rolls are heartbreaking after all that careful wrapping.
03 -
- Keep unused wrappers covered with a damp towel while you work because they dry out and crack within minutes of exposure.
- Test oil temperature with a small piece of wrapper before committing a full roll, and adjust your heat up or down based on how quickly it crisps.